Gujarati Kadhi

If I had to pick my favorite Gujarati food, this would be it. Of course basundi is right up there too, but nothing is as comforting as a bowlful of hot kadhi. Its a simple preparation, a mix of yogurt, water and gramflour (besan) boiled and seasoned with the 'masala dabba' aromatics. This kadhi is much thinner than the Punjabi or Rajasthani version, you can make it thicker by adding more yogurt and gramflour. The seasoning with ghee is essential for the taste, don't use oil. Around Ahmedabad, a clove of crushed garlic is also added. So if garlic is your thing, you can add that as well. So without further writing, here is the recipe. I hope you make and enjoy it as much as I do. This portion below makes 3-4 servings. 

Ingredients:

1 1/2 cups thick yogurt / curd

4 cups water

3 tablespoons gramflour (besan)

2-3 green chilies, whole slit thru middle

1 inch knob of ginger, minced

1 1/2 tablespoon ghee

Pinch asafoetida (hing)

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon raee (mustard seeds)

7-8 kadhi patta (curry leaves)

1 inch cube of jaggery (or 1/2 tablespoon sugar)

2 inch stick of cinnamon

2-3 cloves

2 tablespoons chopped coriander

Salt

Whisk the yogurt and gram flour together. Add the water while whisking to make sure there are no lumps. Heat on medium heat and bring to a boil. Add chilies, ginger, salt and jaggery and continue to boil while preparing seasoning. 

Heat ghee in a seasoning wok and add the cinnamon and cloves. Next add the hing, jeera and mustard seeds. Finally add the curry leaves and stir. Saute for a minute. Add to the boiling kadhi. Continue to boil kadhi for 10 more minutes. Taste for seasoning and adjust as required. At this time there should not be any raw taste of gram flour or yogurt and it should be one cohesive liquid. If you can taste the rawness boil for a few more minutes. When done, add the coriander and serve hot!